Panko-Crusted Mung Bean Quinoa Cakes Recipe
Introduction
These Panko-Crusted Mung Bean Quinoa Cakes are a delicious and nutritious vegetarian option that’s perfect for a quick lunch or light dinner. Crispy on the outside and tender on the inside, they bring together wholesome ingredients with a satisfying crunch.
Ingredients
- 1 cup cooked mung beans
- 1 cup cooked quinoa
- 1/2 cup panko breadcrumbs
- 1 small onion, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons olive oil for frying
Instructions
- Step 1: In a large bowl, combine the cooked mung beans, cooked quinoa, finely chopped onion, panko breadcrumbs, cumin, smoked paprika, salt, and pepper. Mix everything thoroughly until the mixture holds together well.
- Step 2: Shape the mixture into small patties, about 2 to 3 inches in diameter. Press the mixture firmly so the cakes won’t fall apart during cooking.
- Step 3: Heat olive oil in a non-stick skillet over medium heat. Add the patties and pan-fry for about 4 minutes on each side, or until they develop a golden, crispy crust.
- Step 4: Remove the cakes from the pan and place them on a paper towel-lined plate to drain excess oil. Serve warm with your favorite dipping sauce or salad.
Tips & Variations
- For extra flavor, add minced garlic or fresh herbs like cilantro or parsley to the mixture.
- Try baking the patties at 375°F (190°C) for 20 minutes, flipping halfway through, for a lighter version.
- If you don’t have panko breadcrumbs, regular breadcrumbs or crushed crackers work as substitutes.
- Serve these cakes with a dollop of yogurt or tahini sauce for a creamy contrast.
Storage
Store leftover cakes in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in a toaster oven to maintain their crispiness. They can also be frozen for up to one month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use dried mung beans instead of cooked?
Yes, but be sure to soak and cook the mung beans fully before mixing them with the other ingredients to ensure the cakes hold together properly.
Are these cakes gluten-free?
They can be gluten-free if you use gluten-free panko breadcrumbs or substitute with gluten-free crushed crackers or breadcrumbs.
PrintPanko-Crusted Mung Bean Quinoa Cakes Recipe
These Panko-Crusted Mung Bean Quinoa Cakes are a delicious and nutritious vegetarian option, combining protein-rich mung beans and quinoa with a crispy panko breadcrumb coating. Perfect as a light meal or appetizer, they offer a satisfying crunch and flavorful spices, pan-fried to golden perfection.
- Prep Time: 20 minutes (includes soaking mung beans overnight separately)
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8–10 cakes 1x
- Category: Main Course
- Method: Frying
- Cuisine: Fusion
- Diet: Vegetarian
Ingredients
Main Ingredients
- 1 cup mung beans, soaked and cooked
- 1 cup cooked quinoa
- 1 medium onion, finely chopped
- 1 cup panko breadcrumbs
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh cilantro or parsley, chopped (optional)
- 1 egg (for binding)
- 2–3 tablespoons vegetable oil (for frying)
Instructions
- Prepare Ingredients: Soak mung beans overnight or for at least 6 hours, then cook them until tender. Cook quinoa separately according to package instructions. Finely chop the onion and mince garlic.
- Mix Ingredients: In a large bowl, combine the cooked mung beans, cooked quinoa, chopped onion, minced garlic, ground cumin, smoked paprika, salt, pepper, and fresh herbs if using. Mix well to incorporate all flavors evenly.
- Add Binding Agent: Add the egg and half of the panko breadcrumbs into the mixture to help bind the ingredients together. Stir until the mixture becomes thick and holds its shape when formed into patties.
- Form Patties: Using your hands, form the mixture into small cakes about 2-3 inches in diameter. Coat each patty evenly in the remaining panko breadcrumbs to create a crispy crust.
- Pan-Fry Patties: Heat vegetable oil in a non-stick skillet over medium heat. Once hot, add the patties and fry for 3-4 minutes on each side or until golden brown and crisp. Avoid overcrowding the pan to ensure even cooking.
- Drain and Serve: Remove the cooked cakes from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve warm with your choice of dipping sauce or a fresh salad.
Notes
- Ensure mung beans are fully cooked and soft before mixing for best texture.
- You can substitute the egg with a flax egg for a vegan option, but the texture may vary.
- Use a non-stick skillet and enough oil for even frying to achieve a crisp crust.
- These cakes can be baked at 375°F (190°C) for 20-25 minutes as a healthier alternative, flipping halfway through.
- Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven to maintain crispiness.
Keywords: mung bean cakes, quinoa patties, panko crusted, vegetarian cakes, pan-fried patties, healthy snacks, protein-rich vegetarian
